Summary Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant starch (RS) and distilled monoglyceride was evaluated through a central composite rotational design. A press extruder was used to produce the pasta. Water absorption index showed statistical difference between the WF and DWS indicating that proteins present in each samples were different. Pasta samples obtained with the WF presented a shorter cooking time and less solid loss than those obtained with DWS. Increase in volume and weight gain was similar for both samples. Instrumental texture responses showed that pasta made from DWS had higher values for firmness and springiness and lower for adhesiveness when compare to WF pastas. Nevertheless, pasta made from both samples showed similar behaviours of final RS contents of 4% after cooking. Therefore, they could be considered as a source of fibres according to the Brazilian Laws (3 g dietary fibre/100 g product).

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RESUMOA partir do extrato protéico obtido em meio alcalino, empregou-se a corolase PP no preparo de seis hidrolisados enzimáticos de arroz, visando o desenvolvimento de formulações dietéticas para fenilcetonúricos. O procedimento de passagem por coluna contendo carvão ativado foi utilizado na remoção de fenilalanina (Phe) dos hidrolisados. O teor de Phe nos extratos protéicos de arroz e seus hidrolisados, após tratamento com carvão, foi determinado por espectrofotometria derivada segunda. O teor final de fenilalanina nos hidrolisados variou de 0,39 a 68,34 mg 100 g -1 , o que corresponde a uma remoção de 84 a 100%. A distribuição dos peptídeos nas amostras, de acordo com o tamanho da cadeia, foi estudada como um dos critérios para a avaliação da qualidade nutricional dos hidrolisados. O fracionamento dos peptídeos foi realizado por CLAE de exclusão molecular e, para a quantificação empregou-se o método rápido da área corrigida da fração. Os resultados indicaram que o maior teor de oligopeptídeos foi obtido quando se empregou a corolase PP em uma relação E:S de 1%, e uma concentração protéica inicial de 1,56 g 100 mL -1 . Termos para indexação:Hidrólise enzimática, remoção de fenilalanina, suplemento dietético. ABSTRACTStarting with alkaline protein extract, the Corolase PP was used for preparing six enzymatic rice hydrolysates, with the aim of producing dietary formulations for phenylketonuria treatment. A column containing activated pure charcoal was used for removing phenylalanine (Phe). The Phe contents of rice protein extract and hydrolysates were determined by second derivative spectrophotometry. The final Phe content of the hydrolysates varied from 0.39 to 68.34 mg 100 g -1 , corresponding to removal levels from 84% to 100%. The distribution of peptides according to their size was used as an approach for the nutritional evaluation of the hydrolysates. The fractionation of peptides was performed by size-exclusion HPLC, and the rapid correct fraction area method was used for the their quantification. The results indicated that the higher oligopeptide content was obtained when corolase PP was used with an enzyme:substrate ratio of 1% and the initial protein concentration of 1,56 g 100 mL -1 .

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The emulsifying properties of bovine globin, extracted by the acidified acetone method, were studied at different pH values and after several times of peptic-hydrolysis. The emulsifying capacity, the emulsifying activity index, and the emulsion stability were determined. In general, the peptic hydrolysis was disadvantageous for the emulsifying properties of globin, since it only increased the emulsifying capacity (at pH = 3.0, after 30 and 60 minutes hydrolysis; at pH = 4.0, after 10 to 60 minutes hydrolysis), and the emulsifying activity index (at pH = 5.0 after 60 minutes hydrolysis; at pH = 6.0 after 15, 30, and 60 minutes hydrolysis). This treatment reduced the emulsion stability in almost all conditions studied.

Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial applications, such as unstable viscosity and excessive cohesiveness. To reduce those disadvantages, one alternative is a mixture of starch with hydrocolloids. The aim of this study was to evaluate the effect of 0:05, 0.1, 0.2, or 0.3% w/v gellan gum on the physical properties of pastes and gels of cassava starch in water and in milk systems. Differential scanning calorimetry (DSC), pasting properties, the texture profile, and the microstructure of gels were studied. The addition of gellan gum dispersions to the water system (WS) and the milk system (MS) gave rise to pastes with higher viscosity and, in the case of MS, with lower thermal and shear stability (higher breakdown). The addition of gellan gum had a greater textural effect on the MS, in which the addition of gellan at concentrations of 0.1 and 0.3% increased adhesiveness and decreased springiness of gels. Microscopy revealed a more uniform gel structure in the MS compared with the WS. Starch gelatinization temperatures were higher in MS than in WS.

The trypsin was used to hydrolyze commercial casein at varied times and pH range. The functional properties studied were the emulsifying capacity (EC), the emulsifying activity index (EAI), and the emulsion stability (ES). The dispersed phase used was corn oil. The tryptic hydrolysis was beneficial to the solubility and EC of casein in practically all pH values and reaction times. In case of EAI, this same effect was less intense and was observed only in acid region (pH 3.0 to 5.0), while for ES the trypsin action was mainly deleterious in almost all pH range and reaction times.

O objetivo deste trabalho foi construir o perfil sensorial de biscoito wafer sabor chocolate de marcas líderes no segmento de biscoitos dietéticos e tradicional (light-A; tipo diet-B e; tradicional-C). O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ) utilizando-se uma equipe de quatorze julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por consumidores representativos do público alvo. Os